Restaurants›The Boathouse St. Augustine›Painkiller Recipe

Painkiller Recipe

Inspired by The Boathouse St. Augustine
Time8m
Serves1

Rum, 2 Pineapple, Nutmeg, Gifford Falernum, Orgeat

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Ingredients

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Cocktail

Garnish

Method

Cocktail

1

Prepare glass

Chill a highball or tiki glass briefly by filling with ice water while you prepare the drink (about 2 minutes). Discard the water before pouring.

2

Add ingredients to shaker

Fill a cocktail shaker or mixing tin with crushed ice (about 2/3 full). Add 2 oz dark rum, 0.25 oz overproof rum, 4 oz fresh pineapple juice, 1 oz fresh orange juice, 0.5 oz Giffard Falernum and 0.5 oz orgeat syrup.

3

Shake

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and diluted. The crushed ice in the shaker will help chill and slightly dilute the mixture.

4

Strain and serve

Discard the ice water from the chilled glass. Fill the glass with fresh crushed ice. Strain the cocktail over the ice, aiming for an even pour so the crushed ice floats and the liquid pools around it.

5

Float (optional)

Carefully float the 0.25 oz overproof rum on top if you did not add it to the shaker (use the back of a spoon for a gentler pour). This gives a stronger aroma and a visual float. If already added to the shaker, omit this step.

6

Grate nutmeg

Freshly grate fine nutmeg over the top of the drink—start with a light dusting (a small pinch) and add more to taste. The aroma of fresh nutmeg is key to the Painkiller profile.

Garnish

7

Garnish the drink with a pineapple wedge and a cocktail cherry on a pick. Optionally tuck a small mint sprig behind the pineapple for extra aroma. Serve immediately with a straw.